A classic browned butter chocolate chip cookie with pops of tart, freeze dried raspberries, with dark and white chips.

INGREDIENTS:

✦ ¾ cup unsalted butter

✦1 ¼ cup packed brown sugar

✦1 whole egg + 1 yolk at room temp

✦1 tbsp vanilla extract

✦1 ¾ cup ap flour

✦¾ tsp baking soda

✦1 tsp sea salt

✦ 1/2 cup dark chocolate chips

✦ 1/2 cup white chocolate chips

✦ 1/2 cup freeze dried raspberries

INSTRUCTIONS:

In a medium sauce pan, brown the butter over medium heat. Stir constantly to prevent burning and uneven heating. The butter is ready when most of the foam has bubbled down, it’s a golden brown color, and smells toasty. Remove from heat, and let cool to room temp.

In the bowl of a stand mixer combine the cooled butter and brown sugar and beat together until well mixed. Add in the whole egg, the egg yolk, and the vanilla extract and mix well.

In a separate bowl mix together the flour, salt and baking soda. With the mixer on low, slowly add the dry ingredients to the wet ingredients until just combined. Fold in the chocolate chips and crumble in the raspberries.

Refrigerate the dough for at least an hour.

When ready to bake, preheat the oven to 350°F and line 2 large cookie sheets with parchment paper.

Using a ¼ cup measuring scoop, scoop the cookie dough into large balls, placing them evenly, 6 to a cookie sheet.

Bake each pan individually for about 16-18 minutes. The edges should look set and golden, and the centers should look puffed and slightly gooey.

Don’t over bake! They will be dry if cooked too long.

After removing from the oven, set the cookie sheets on a wire rack for the cookies to cool completely. 

Yields 14 large cookies.